KUNG PAO CHICKEN
Stir-fried chicken with vegetables
This recipe is from a Szechuan cooking class taught by Susan Newberry,
- 3/4 lb chicken breast,
boned and cut into shreds
- 1 egg white
- 1 garlic clove,
- 1 piece ginger,
- 1 1/2 tsp red pepper,
- 1/2 cup skinless peanuts
- 1/2 cup bamboo shoots,
- 1/2 cup peapods
- 1/2 cup straw mushrooms
- 2 Tbsp brown bean sauce
- 1 Tbsp hoisin sauce
- 1 tsp sugar
- 2 tsp rice cooking wine
(or use dry sherry)
- 2 Tbsp water
Dust chicken breast with cornstarch and massage in egg white.
Mix sauce ingredients.
Heat oil in wok and stir-fry peanuts briefly. Remove from pan.
Stir-fry chicken about two minutes. Remove from pan.
Pour in red pepper, garlic and ginger. Fry until peppers begin to change
Add peapods, mushrooms, bamboo shoots, chicken and sauce. Stir and cook
1 minute. Add peanuts, toss and serve.
The original recipe said the mushrooms and peapods are optional but I found
that they are a must. The cornstarch and egg white act to seal the moisture
so the chicken does not get dry. This gives the chicken a very different
texture. I feel this is the way to stir fry chicken.
But make sure that you do not let the chicken and egg white stand
for more than 5 minutes, otherwise the egg white starts to run.
Raw skinless peanuts are best, but you can also use blanched peanuts.
The hoisin sauce and bean sauce are available at any oriental grocery store
and at some supermarkets.
15 minutes preparation, 5 minutes cooking.
No need to measure.
Honeywell Inc., Systems and Research Center, Minneapolis, MN
Recipe last modified: 11 Apr 86
From: vu@srcsip (Chi Vu)
Subject: RECIPE: Kung-Pao chicken
Date: 29 Aug 86 05:29:53 GMT
Organization: Honeywill SRC, Minneapolis, Minnesota
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